Resch Marion, Nagel Verena, Hertel Christian
University of Hohenheim, Institute of Food Science and Biotechnology, Section Food Microbiology, Garbenstrasse 28, D-70599 Stuttgart, Germany.
Int J Food Microbiol. 2008 Sep 30;127(1-2):99-104. doi: 10.1016/j.ijfoodmicro.2008.06.013. Epub 2008 Jun 18.
The resistance of 330 coagulase-negative staphylococci (CNS) associated with food or used in starter cultures and belonging to the species Staphylococcus carnosus, Staphylococcus condimenti, Staphylococcus piscifermentans, Staphylococcus equorum, Staphylococcus succinus and Staphylococcus xylosus, against 21 antibiotics was determined using the disk diffusion method. The incidence and number of resistances was found to be species and source of isolation dependent. Most strains of S. equorum (63%), S. succinus (90%) and S. xylosus (95%) exhibited resistances against up to seven antibiotics, whereas only few strains of S. carnosus (12%) and S. piscifermentans (27%) were antibiotic resistant. Resistances to lincomycin, penicillin, fusidic acid, oxacillin, ampicillin and tetracycline were predominant. Among strains of S. xylosus, the incidence of resistance ranged from 22% for tetracycline up to 69% for penicillin. Concerning the source of isolation, resistances were often determined in strains of S. equorum, S. succinus and S. xylosus isolated from cheese (87%) and sausage (83%), and strains of S. xylosus obtained from meat starter cultures (93%). Remarkably, all CNS were sensitive to the clinically important antibiotics chloramphenicol, clindamycin, cotrimoxazol, gentamicin, kanamycin, linezolid, neomycin, streptomycin, synercid and vancomycin. The phenotypic resistances to beta-lactam antibiotics, lincomycin and tetracycline were verified by PCR amplification and could be traced back to the genes blaZ, lnuA and tetK, respectively. This study permitted a comprehensive insight into the incidence of antibiotic resistances in food-associated CNS.
采用纸片扩散法测定了330株与食品相关或用于发酵剂培养的凝固酶阴性葡萄球菌（CNS）的耐药性，这些菌株分别属于肉葡萄球菌、调味品葡萄球菌、鱼发酵葡萄球菌、马胃葡萄球菌、琥珀葡萄球菌和木糖葡萄球菌，针对21种抗生素进行检测。结果发现，耐药性的发生率和数量取决于菌株的种类和分离来源。大多数马胃葡萄球菌菌株（63%）、琥珀葡萄球菌菌株（90%）和木糖葡萄球菌菌株（95%）对多达七种抗生素表现出耐药性，而只有少数肉葡萄球菌菌株（12%）和鱼发酵葡萄球菌菌株（27%）具有抗生素耐药性。对林可霉素、青霉素、夫西地酸、苯唑西林、氨苄西林和四环素的耐药性最为常见。在木糖葡萄球菌菌株中，耐药发生率从四环素的22%到青霉素的69%不等。关于分离来源，从奶酪（87%）和香肠（83%）中分离出的马胃葡萄球菌、琥珀葡萄球菌和木糖葡萄球菌菌株以及从肉类发酵剂培养物中获得的木糖葡萄球菌菌株（93%）常常表现出耐药性。值得注意的是，所有CNS对临床重要抗生素氯霉素、克林霉素、复方新诺明、庆大霉素、卡那霉素、利奈唑胺、新霉素、链霉素、奎奴普丁/达福普汀和万古霉素均敏感。通过PCR扩增验证了对β-内酰胺类抗生素、林可霉素和四环素的表型耐药性，这些耐药性分别可追溯到blaZ、lnuA和tetK基因。本研究全面深入地了解了食品相关CNS中抗生素耐药性的发生率。
